Unit 2 Assignment NUTR

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University of Maryland Global Campus (UMGC) *

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Health Science

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Dec 6, 2023

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docx

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Week 2 Assignment - Meal Planning for Carbohydrates When it comes to maintaining a healthy diet, it's important to consider the acceptable macronutrient distribution range (AMDR). This range typically falls between 45-65% of the total caloric intake for adults. It's worth keeping in mind as you plan out your meals and strive to maintain a balanced diet. It's important to be aware of the type of carbohydrate you are consuming as it can impact your health. Simple carbohydrates are easier to digest and typically contain less sugar, either one sugar (monosaccharide) or two sugars (disaccharide). Understanding the composition of the carbohydrates you consume can help you make healthier choices. It was interesting to learn that monosaccharides can be absorbed in the small intestine as is, while disaccharides need to be broken down during digestion to become monosaccharides before they can be absorbed. In this week's unit, I learned that consuming foods with lactose can have negative health consequences for those who are lactose intolerant. This is because when lactose is digested, the body can't produce enough lactase enzyme to break it down properly. As a result, undigested lactose can reach the large intestine and cause digestive symptoms due to water fermentation with bacteria. It's important for those who are lactose intolerant to be mindful of their dietary choices to avoid these unpleasant effects on their health. I also learned that a positive intake of carbohydrates is that glucose, a type of monosaccharide found in fruits and vegetables, is one of the most important nutrients for fueling the body. It's especially crucial for the brain and nervous system, which does not function well using any other food fuel sources. I think it's fascinating that glucose is used to make most starch and other nutrients too. Part B Here is a sample one-day menu for Mr. Brown. His doctor just told him to cut down on added sugars in addition to increasing his fiber intake. He hopes to meet with a dietitian next week, but in the meantime, he needs some help making these changes. List five suggestions for Mr. Brown's diet. Make sure to provide only changes that address the meal planning goals mentioned above. Tell him which food(s) you would have him omit and how you would replace these items. You may also change portion sizes. Highlight (yellow only) or bold the item you are changing. Then write the change next to that. You may make more than five changes, but if you do so, you will only receive full credit when all changes correctly match the assigned directions. Breakfast 1 cup sugar-frosted flake cereal 8 oz 1% milk 8 oz orange juice – replace with Pomegranate juice as it is lower in sugar, higher in fiber, folate, and potassium. 2 scrambled eggs

Week 2 Assignment - Meal Planning for Carbohydrates Snack 1/2 peanut butter and jelly sandwich (1 slice white bread, 1 tablespoon peanut butter, 1 tablespoon grape jelly) Lunch 8 oz tomato soup 6 saltine crackers 1 turkey sandwich (3 oz turkey, 2 slices white bread) 1/2 cup canned pears in heavy syrup 8 oz grape juice – replace with fruit like blackberries higher in fiber and less sugar than grape juice Snack 6 oz fruited yogurt, sweetened – replace with plain yogurt with a tablespoon of honey or pure maple syrup for a more natural sweetener 1 oz almonds Dinner Dinner 5 oz barbecue chicken 1 medium baked potato with 1 tablespoon butter 1/2 cup cooked broccoli 8 oz cola – replace with unsweetened tea with lemon to increase antioxidants and decrease sugar 4 oz 1% milk Snack 1/2 cup chocolate ice cream – replace with dark chocolate chips for nutrients and antioxidants and air- popped popcorn for more fiber Reminder: Review the Meal Planning for Carbohydrates grading rubric before you submit this document to the Assignment folder.

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